10.0/ 10
Old Clam House
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- The oldest seafood restaurant in San Francisco, serving traditional cracked Dungeness crab since 1861. — Bayview
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Cioppino is San Francisco’s signature seafood dish, an Italian-American stew developed by the city’s Genovese fishermen in the late 1800s. It is a hearty, tomato-based soup packed with a bounty of local seafood, including Dungeness crab, clams, shrimp, scallops, mussels, and fish. The defining characteristic is the **'Broth'**—it should be a rich, savory, and aromatic mixture of tomatoes, wine, herbs, and the juices of the cooked seafood. It is traditionally served with toasted sourdough bread for dipping. The trap is a "thin" or overly acidic broth that lacks the depth of flavor from slow-simmered seafood shells. Expect to pay $35–65 per pot (often shareable).
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Why locals care
Cioppino is San Francisco’s signature seafood dish, an Italian-American stew developed by the city’s Genovese fishermen in the late 1800s. It is a hearty, tomato-based soup packed with a bounty of local seafood, including Dungeness crab, clams, shrimp, scallops, mussels, and fish. The defining characteristic is the **'Broth'**—it should be a rich, savory, and aromatic mixture of tomatoes, wine, herbs, and the juices of the cooked seafood. It is traditionally served with toasted sourdough bread for dipping. The trap is a "thin" or overly acidic broth that lacks the depth of flavor from slow-simmered seafood shells. Expect to pay $35–65 per pot (often shareable).
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